Quinoa is a food trend that is delicious and healthy. It is as versatile and as easy as rice. This recipe is a perfect side dish to a spicy entree like jerk chicken, Hot wings or Spicy Lime and Honey Chicken. Try incorporating it into some of your weekday dishes. For ease and clean up I make mine in my rice cooker.
3 c water
1 1/2 cup quinoa
1/2 c chopped mango
1/2 t chopped garlic
1/4 c chopped cilantro or parsley ( I used a combination)
1/4 c crumbled Queso Fresco Cheese or Feta
1/4 t salt
1/8 t pepper
2 t olive oil
Add water and quinoa to the rice cooker and turn on, when quinoa is finished pour into a large bowl and add remaining ingredients, stir and serve.
There is a little restaurant here in Dunedin right off the Pinellas Trail called Jolli Mon’s. They have been through some ups and downs, a couple of owners, and a few different menus, but there are a couple of items that I love that have made it through, one being the Key West Salad. It is a light and refreshing salad that I crave on warm summer days. I have recreated it to the best of my ability and topped it with a simple Mango Mustard Chicken. This is a great summer time meal.
Key West Salad with Mango Mustard Chicken
1 10 oz bag romaine hearts
1/4 c sliced toasted almonds
1/2 c shredded smoked gouda cheese
1 can mandarin oranges drained
1/4 c Nautrally Fresh Poppy Seed dressing
4 chicken breast cutlets
1/4 c mango jelly
2 T Dijon Mustard
salt and pepper
Preheat the oven to 350, Place chicken cutlets in a shallow baking dish. Add mustard and mango jelly to a small sauce pan and heat over med until jelly is melted and combined with mustard. Pour over chicken in pan, season with salt and pepper. Place in oven and cook for about 15 minutes, turn on broiler and cook 5 minutes more, to add some color.
Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.
Slice the chicken and top the salad, makes 2 large or 4 small servings.
I love fruit barbecue sauces, it adds that little element of sweet in a fresh and unexpected way. This sauce would be great on chicken wings or pork tenderloin as well.
Shrimp with Mango Barbecue Sauce
2 ripe mangos peeled, seeded and chopped
1 T brown sugar
1 jalapeno minced ( optional)
1 t chopped garlic
1 T soy sauce
1 t mustard
1 T apple cider vinegar
add all ingredients to a small sauce pan, cook over med/low until mango breaks down and sauce in about 25 minutes ( you can puree the sauce with an immersion or regular blender if you want it smoother) Also depending on you mangos ripeness you may want to add some more sugar.
To use with shrimp, get 1 lb peeled and deveined shrimp thread on skewers. brush shrimp with barbecue sauce and grill over med heat, about 3 min per side or until shrimp is opaque.
I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.
Salmon and Shrimp with Mango Curry
12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)
1/2 lb shrimp, deveined and peeled
2 ripe mangos diced
1 t minced ginger
1 T minced garlic
1 t minced jalapeno
1 T Curry Powder
1 c coconut milk
Salt and pepper
Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.
Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.
Serve over rice or pasta and top with chopped cilantro.
For the salad:
1 bag or box of mixed greens
1 rotisserie chicken cut into bite size pieces
1 cup diced honey mango
1 cup sliced strawberries
1 cup fresh blueberries
4 oz crumbled feta cheese
1/4 sliced almonds
Combine all ingredients in a large bowl or platter, serve with Orange Jalapeno dressing
Orange Jalapeno Dressing:
1/2 t minced jalapeno
1/4 cup orange marmalade
2T apple cider vinegar
2T extra virgin olive oil
Whisk together all ingredients in a small bowl, drizzle over salad